Across
- 3. an odorless tasteless white substance occuring widely in plant tissue and obtained chiefly from cereals and potatoes
- 5. a disease in which the small intestine is hypersensitive to gluten leading to diffculty in digestting food
- 8. a mixture of two proteins present in cereal grains especially what is responsible for the elastic texture of dough
- 9. the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value usally specified on the label or package
- 11. white rice prepared from brown rice that has been soaked steamed under pressure and then dried and milled
- 12. the date found on food packaging that indicates when food should be used by for the highest quality and nutrition food safety should be considered for highly perishable foods such as luch meats and ground meats
- 13. food items stored in a cabinet and do not require refrigeration or freezing
- 14. the indigestible portion of food delivered from plants
Down
- 1. foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home
- 2. immediately without hesitation or time lapse
- 4. produce that has lost its crispness is limp
- 6. the last date by which a food product should be sold before being removed from grocery shelves
- 7. a storage area for foods kept at 33 41 degrees for food safety
- 10. cooked as to be still firm when bitten